Chestnut Stuffing Recipe

Name: Chestnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound butter; 1 cup onions chopped; 4 cups celery including leaves; 1/4 cup parsley leaves chopped; 6 cups bread cut into cubes; 1 pound chestnuts roasted, peeled and chopped; 1 x salt and pepper; ⅛ teaspoon nutmeg; 1/4 cup cream light; 1/4 cup wine white

Servings: persons

1/2 pound butter
1 cup onions chopped
4 cups celery including leaves
1/4 cup parsley leaves chopped
6 cups bread cut into cubes
1 pound chestnuts roasted, peeled and chopped
1 x salt and pepper
⅛ teaspoon nutmeg
1/4 cup cream light
1/4 cup wine white

1
In hot butter in a large skillet, saute onion, celery and parsley, stirring, for about 5 minutes.
2
In a large kettle, combine bread cubes, chestnuts, salt, pepper and nutmeg.
3
Toss to mix well.
4
Combine cream and wine; mix well.
5
Add to bread mixture, along with the vegetables and drippings in skillet.
6
Toss lightly, using 2 forks.
7
NOTES:
8
Poultry stuffing with chestnuts, bread and wine -- This recipe has long been part of my Thanksgiving Day tradition.
9
I have long since forgotten its source.
10
Makes enough for 12 to 16 lb bird.
11
In North America, use half and half for light cream.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound butter, 1 cup onions chopped, 4 cups celery including leaves, 1/4 cup parsley leaves chopped, and more.

Yes, Chestnut Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chestnut Stuffing

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